WARM BEAN SALAD WITH ROSEMARY CHICKEN

 

WARM BEAN SALAD WITH ROSEMARY CHICKEN

Serves 4

Syn Free

4 skinless chicken breasts, thinly sliced
1 tbsp. finely chopped fresh rosemary leaves
Crushed, dried chillies, to taste
4 tbsp. balsamic vinegar
1 red onion, thinly sliced
400g can cannellini beans, drained and rinsed
250g fine green beans, sliced
250g cherry tomatoes

Spray a large non-stick frying pan with Frylight and cook the sliced chicken over a high heat for about 6 minutes until golden all over and cooked through.
Add the rosemary, balsamic and chillies and continue cooking, stirring for a further minute.
Transfer to a warmed plate, cover and keep warm.
Spray the pan with more Frylight and cook the red onion until soft. I usually start mine off with a splash of water in the microwave, to help the softening process.
Add the cannellini beans, green beans, cherry tomatoes and 2 tbsp. water. Cook for about 3 minutes, until the veg is hot and the tomatoes are beginning to split.
Divide the chicken and bean salad between 4 warmed plates.